This Week’s Menu

26 Mar

Last week we skipped two meals, the Chipotle Honey Chicken and the Herbed Fish Wrapped in Lettuce, but managed to salvage them over the weekend. Those chipotle glazed sweet potatoes were out of this world. We also decided against mashed potatoes on Thursday and went with these Crispy Corn Cakes, which I veganized. Rick made a Sriracha-Honey dipping sauce to go with the Honey Thyme Pork Chops, but they were so tasty they didn’t need it. It was, however, great with the corn cakes.

The biggest hit of the week was the Saag Tofu, although next time I wouldn’t roast the tofu. I know some people prefer the “meatier” texture roasting gives, but I like tofu just the way it is and find roasting it makes it chewy and difficult to eat. The saag, on the other hand, was the creamiest homemade saag I have ever had. I did go the extra step of blending half of it with my hand blender, which just made the texture that much lusher. A definite keeper.

This week we’re starting to bring in the fresher, lighter, spring recipes. Yay!

Monday: Ginger-Scallion Noodles with Tofu
Tuesday: Tender-Crisp Spring Braise
Wednesday: Sweet Potato Veggie Burgers with Avocado
Thursday: Seitan Stir-Fry with Oyster Sauce
Friday: One-Pot Salmon with Snap Peas & Rice

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